Roasted Chicken

Steps

1. Preheat your oven to 450°F.
2. Pat the chicken dry with paper towels, ensuring it is not wet.
3. Carefully separate the skin from the meat and lift the skin away from the thighs without tearing it.
4. In a small bowl, combine 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Melt this mixture in the microwave over 50% power.
5. Slice one medium onion and two small onions into half-inch thick pieces.
6. Cut a head of garlic in half crossways.
7. Slice a lemon.
8. Add about 1 tablespoon of chopped Teragon to the melted butter mixture, along with 1 and 1/2 teaspoon of salt and 1/2 teaspoon of cracked black pepper. Stir until well mixed.
9. Rub the seasoned butter mixture all over the chicken, both under the skin and on top.
10. Place a little bed of sliced onion around the chicken in the roasting dish.
11. Put the garlic into the chicken cavity along with about three sprigs of thyme.
12. Squeeze one lemon all over the chicken and pop the lemon halves inside as well.
13. Fold the wings under the body to prevent burning.
14. Tie the legs together using kitchen twine for even cooking.
15. If adding vegetables (like baby potatoes or carrots), season them with olive oil, salt, and pepper before placing them in the dish.
16. Place the chicken into the preheated oven at 450°F. After closing the door, reduce the temperature to 425°F.
17. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until a thermometer inserted into the thickest part reads 165°F.
18. Every 30 minutes during baking, baste the chicken with its own juices to keep it moist.
19. Once cooked, remove the chicken from the oven and let it rest for about 20 minutes before serving.